In a medium size mixing bowl, mix flour, salt, and pepper. Toss the beef cubes into the mixture until coated.

In a soup pot, heat the olive oil over a medium heat. Reserving the extra flour, add stew meat to the soup pot and cook until meat is browned on all sides. Add potatoes, carrots, and onions to the pot and pour the remaining flour over top of the veggies to coat.

Mix the meat, veggies, and flour thoroughly and cook for 3-4 minutes until the veggies start to soften.

Add beef broth and bay leaf, and bring to a boil. Boil until veggies are tender. Add Worcestershire sauce and serve.

In a large saucepan, saute ground beef, onions, and bell peppers, until the beef is browned. Add jalapeno, garlic, chili powder, cumin, diced tomatoes, and tomato paste. Bring to a boil and then simmer for 40-60 minutes. Add the beans and cook for a further 10 minutes, until beans are heated through.

1. Put yogurt, garlic and spices in a blender or food processor and blend until smooth2. Very slowly, add the oil so that it emulsifies3. Use immediately or store leftover dressing in the fridge for up to 1 week.

In a large pot heat the coconut oil. Add onion and cook on a medium heat until soft. Add celery, garlic and pepper and cook for 5 minutes.

Add the jar of curry paste and cook for about 1 minute. Empty both cans of coconut milk into the pan and bring to a boil. Add the chicken, snap peas, broccoli and water chestnuts. Reduce pot to a simmer and cook for about 25-30 minutes, or until the chicken is cooked.

Optional: Use a bag of frozen vegetable mix for convenience.

Serving suggestion: Serve over rice as a curry, or in a bowl as a soup.

In a mixing bowl, stir together the flour, baking powder, salt, and pepper. In another bowl, beat together the egg, milk, carrots, zucchini, and onions. Add this to the dry ingredients and stir until combined.

Using a large skillet, heat 1 tablespoon of butter over medium heat. Pour the batter by tablespoons into the pan, making a few pancakes at a time. Cook about 2 minutes on each side and golden brown. Add the remaining butter to the pan as needed. Serve pancakes at once.

Add the sunflower & oat mixture into the food processor, or a separate bowl if it doesn't fit.

Have a bowl of water ready to keep your hands wet when making the balls since the dough is sticky and you will need wet hands. Make small balls, about 2cm in diameter, and flatten them onto your trays. Press on some almond/coconut flakes if you choose to use them.

Place into the oven for 15-20 minutes, until golden brown. Leave to cool on a wire rack. Store in an air tight container. You will get a large batch of cookies so you may choose to freeze some for later or share with friends.

Tip: For the molasses, Spiral Foods brand is only 10% natural sugar. Avoid most other brands - the taste is strong. The Brewer's yeast also has a very strong flavor so do not overdo it. It is the primary milk-boosting ingredient though, so be sure to include it. A list of benefits to each ingredient can be found at the website below.

De-stem and finely chop as much kale as you think you can eat plus a little more since it shrinks! Place chopped kale in a large bowl. Pour on some olive oil and sprinkle with sea salt. Massage the oil and salt (with your hands) into the leaves until the kale becomes "wilted" and glistens.

Next add ½ (or 1 small) ripe avocado and massage that into the leaves as well. Next give it a good squeeze of lemon juice and mix it all in by hand (it's messy but be sure to lick your fingers after - it's so good!). Taste test. Add more seasoning or lemon juice if needed.

Finally add your favorite ingredients such as scallions (white & green parts), sun dried tomatoes that have been reconstituted in water & drained or fresh cherry tomatoes, toasted pine nuts, etc. Sprinkle in a little cayenne or curry powder if you like some spice.

1 Put the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking. Adding a tablespoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking, but some people find that the vinegar affects the taste. I don't have a problem with it and I usually add a little vinegar. Adding a half teaspoon of salt is thought to help both with the preventing of cracking and making the eggs easier to peel. Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few seconds.2 Reduce the heat to low, return the pan to the burner. Let simmer for one minute. (Note I usually skip this step because I don't notice the eggs boiling until they've been boiling for at least a minute! Also, if you are using an electric stove with a coil element, you can just turn off the heat. There is enough residual heat in the coil to keep the eggs simmering for a minute.)3 After a minute, remove the pan from the heat, cover, and let sit for 12 minutes. If you are doing a large batch of eggs, after 10 minutes you can check for doneness by sacrificing one egg, removing it with a slotted spoon, running it under cold water, and cutting it open. If it isn't done, cook the other eggs a minute or two longer. The eggs should be done perfectly at 10 minutes, but sometimes, depending on the shape of the pan, the size of the eggs, the number of eggs compared to the amount of water, and how cooked you like them, it can take a few minutes more. When you find the right time that works for you given your pan, the size of eggs you usually buy, the type of stove top you have, stick with it.I also find that it is very hard to overcook eggs using this method. I can let the eggs sit, covered, for up to 15-20 minutes without the eggs getting overcooked.4 Either remove the eggs with a slotted spoon and place them into a bowl of ice water (this is if you have a lot of eggs) OR strain out the water from the pan, fill the pan with cold water, strain again, fill again, until the eggs cool down a bit. Once cooled, strain the water from the eggs. Store the eggs in a covered container (eggs can release odors) in the refrigerator. They should be eaten within 5 days.

Heat olive oil in a 12-inch frying pan (that is broiler safe). Add onion and cook until soft. Add the red pepper and zucchini and sauté until soft. Preheat the broiler.Lightly beat the eggs, basil, Parmesan cheese and season well with salt and pepper. Pour into frying pan and cook over low heat until ¾ set, shaking the pan to keep the frittata from sticking. Finish the top off under the broiler and let cool slightly before serving in wedges.